Pasta and Couscous; One of the Healthiest and Most Convenient Foods

Although pasta and couscous have similar nutritional values, pasta is typically more refined. Boiling is used to cook pasta, and steaming is used to make couscous. Because it is derived from whole wheat flour, couscous is considered a healthier alternative to pasta. Couscous is manufactured from semolina flour and is quite simple to prepare by pouring boiling water over dried couscous and leaving it to stand for 5 to 15 minutes. Pasta and couscous come in a variety of flavours, with the traditional dish being a white or red sauce made with stock or broth. Couscous is a type of little pasta produced from wheat or barley.

The most common type is a red sauce, which is produced with chicken or beef fat and then spiced with various ingredients such as lemon juice, rosemary, oregano, paprika, and so on. To make the couscous more palatable, extra virgin olive oil is occasionally added, and the pots can often be capped at the base to keep the flavours in. Couscous is highly nutritious since it can be converted into a full meal, and the rich broth adds protein to the diet, while the extra-virgin olive oil adds vitamins and minerals. In the Arab world, pasta and couscous are two of the most popular dishes. Both are straightforward recipes cooked from scratch using whole wheat flour or chickpeas with tomato sauce.

Pasta and couscous can be part of a healthy diet when consumed in moderation. Whole-grain pasta may be a better option for many people because it has less calories and carbs but more fibre and minerals. Couscous has 176 calories, 0.3 grammes of fat, 6 grammes of protein, 2.2 grammes of fibre, and 36 grammes of carbohydrates in one cup. It is, however, lower in fat and calories than quinoa, but higher in protein, iron, and magnesium. The market for pasta and couscous is growing in tandem with the growing desire for healthy and multifunctional foods, particularly in Europe and North America.